Katja Gruijters

After studying at the Design Academy Eindhoven Katja Gruijters specialized in designing food and drinks. After professional experience gained in design studios and in industry (Li Edelkoort, DSM, RBV Leaf, Heinz, Bolletje), she has been developing concepts and products at Katja Gruijters Studio in Amsterdam since 2001. In addition, Gruijters taught food design at Agricultural…

Mástészta

Mástészta is a Budapest-based food design studio, founded in 2010 by Kinga Elekes and Agnes Biro-Penzes. The studio works as a creative project-based platform. Their main goal is to use food, reinterpreting its cultural context and consumptional habits as an interesting means of expression, reflecting on visual, functional, communicaltional aspects as well. Several private and…

Prima Chakrabandhu Na Ayudya

Prima was born in Bangkok in 1980. She obtained her Bachelors degree (honors) in Industrial Design from the Faculty of Architecture at Chulalongkorn University. She worked as a product designer for Benchmark studio, WVK Group as well as a stationery designer for Mola design, a stationery brand. Meanwhile, she found a niche market in Thailand and decided to…

Marije Vogelzang

Marie Vogelzang calls herself “eating designer” instead of Food Designer because she says that food is already perfectly and beautifully designed by nature. Having graduated from the Design Academy Eindhoven, Marije Vogelzang specialised in “eating design”. Working as an inspirator and consultant for any food-related business, she started her design studio/restaurant Proef (which means tasting or testing) in…

Heston Blumenthal

Heston Blumenthal says: “I love the idea of bringing different disciplines together. […] I think no longer should restaurants be considered as places to go and get full, and maybe enjoy the process. Why can’t you go to a restaurant and come out and, you have been satiated, but you’ve had an experience. So it’s…

Grant Achatz

Chef at Alinea (Chicago, USA) Achatz is a chef who uses food and creativity to really stretch the boundaries of the eating experience. An exciting example of the innovation and research that this restaurant produces is something that goes beyond the idea of food on the plate, and expands to the eating environment and interaction…